This has been my constant craving lately: steak and mushrooms - I just can't get enough! I am positive it has to do with the weather... Usually I go for seafood, but in the past couple of weeks I just want meat and meaty things.

I have already made a few different versions of this combo in the last couple of weeks, and this one recipe quite delivers!

First, it's super simple to make - it's really hard to mess up tenderloin. Also the addition of dried mushrooms to the fresh mushroom takes the sauce to the next level... Like an extra level of deliciouness and meatyness if you will ;)

Media crema - one of my favorite Brazilian ingredients - makes the sauce super creamy and velvety. Rosemary adds that woody layer of flavor that goes perfectly with the mushrooms.

Enjoy this with a bold glass of wine (Malbec please!!!) and be marry. Happy cooller evenings to all!

Serves 4

Ingredients:

1 cup dried porcini mushrooms

1 cup boiling water

2 tablespoons olive oil

1 small onion, finely sliced

3 rosemary sprigs, leaves finely chopped

¼ cup dry white wine

2 cups white mushrooms, finely sliced

Salt and freshly ground black pepper

1 cup table cream (media crema) or crème fraiche

2 tablespoons butter

1 pound beef tenderloin, cut into ½ inch medallions

Directions:

Place dried porcini mushrooms in a small bowl and cover with the hot water. Let it seat for 10 to 15 minutes. Drain porcini and chop. Save the water and set aside.

In a medium skillet, heat the olive oil until smoking. Add the onion and rosemary and sauté for 2 minutes. Add the chopped dried porcini and cook for another 2 minutes, stirring. Add the white wine and the saved water from the porcini. Cook on high heat, stirring occasionally, until the liquid is reduced to about ¼ and it looks syrupy. Add the white mushrooms and season with salt and pepper. Cook until mushrooms are soft, about 2 or 3 minutes. Turn off the heat and fold in table cream. Set aside, keeping it warm.

Season the tenderloin with salt and pepper. Add the butter to a large skillet and set heat to high. When butter starts to bubble, add the tenderloin medallions and cook for about 3 minutes on each side, or until desired temperature in reached (for a total cooking time of 6 minutes, the medallions should be medium to medium rare; therefore adjust cooking time accordingly.) Turn off heat and add the mushroom sauce to the skillet, coating all pieces. Serve it immediately with a side of sauté new potatoes or rice.